This dish borrows the flavors of shish barak—lamb and pine nut dumplings from the Levant—and spins them in a pasta direction. And if you feel like riffing even further (or if you’d rather spend your time sunbathing than grocery shopping), go for it. No dill? Chives and parsley would be great. No lamb? Use another […]
This reimagined chicken salad is lighter and leafier than your standard picnic lunch—which in our book means we can eat more of it. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues from gomae, a Japanese spinach salad. 4 servings 2skinless, boneless chicken breasts (1–1½ lb. […]
This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath Serves: 4 6 skin-on, bone-in chicken thighs ½tsp. kosher salt, plus more 1¼lb. cherry tomatoes (about 2 pints) ¼cup harissa paste 3Tbsp. red wine vinegar 3sprigs oregano, divided 4oz. feta, cut […]
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